Name: Brown Butter Pumpkin Caramel Latte Cupcakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) salted butter; 1 1/2 cups all-purpose flour; 2 tsp pumpkin pie spice (sub: cinnamon); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup brown sugar, light or dark; 1/3 cup maple syrup; 2 eggs, at room temperature; 1 cup pumpkin puree; 1 shot (3 tbsp) espresso, at room temperature; 2 tsp vanilla extract; 6 tbsp coconut oil, melted; 1/2 cup smooth almond butter; 3/4 cup maple syrup; 3/4 tsp salt; 8 oz cream cheese, softened; 1/4 cup (1/2 stick) salted butter, softened; 2 cups powdered sugar; 1/2 tsp vanilla bean paste or extract; 3 tbsp espresso

Jump to Recipe

Get ready to fall head over heels for these Brown Butter Pumpkin Caramel Latte Cupcakes! Each bite is a celebration of velvety pumpkin, cozy spices, golden brown butter, and a swirl of creamy, coffee-kissed frosting. These cupcakes are the stuff autumn dreams are made of: sweet, subtly spiced, swirled with homemade almond butter caramel, and finished with clouds of espresso cream cheese frosting. Whether you’re baking for a crowd or looking to impress your friends at the next get-together, this recipe brings the decadent café experience right into your kitchen.

Brown Butter Pumpkin Caramel Latte Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The best Brown Butter Pumpkin Caramel Latte Cupcakes start with everyday ingredients that work a little magic together. Each component plays a vital part, building the moist crumb, rich flavor, and luscious toppings that make these cupcakes unforgettable.

Salted butter: Adds depth and rich, nutty notes when browned and anchors both cake and frosting with delicious creaminess.
All-purpose flour: Forms the structure of the cupcakes, keeping them light but substantial.
Pumpkin pie spice (or cinnamon): Infuses classic fall warmth and fragrance; adjust to your personal spice preference!
Baking powder and baking soda: Ensure the cupcakes bake up fluffy and perfectly domed.
Salt: Balances sweetness and intensifies all the flavors, especially in the caramel filling.
Brown sugar: Lends moisture and a gentle molasses undertone to complement the pumpkin.
Maple syrup: Adds subtle earthiness and elevates the sweetness with a touch of sophistication.
Eggs: Bind the batter, give the cupcakes structure, and add richness.
Pumpkin puree: Keeps everything tender and moist, while infusing the cupcakes with unmistakable pumpkin flavor.
Espresso: Heightens the cozy latte vibe and pairs beautifully with caramel and pumpkin.
Vanilla extract: Brings unity to the flavor profile and rounds out all the sweet notes.
Coconut oil: Provides extra moisture and a subtle nuttiness; helps the cupcakes stay soft.
Smooth almond butter: Acts as a creamy base for the salted caramel, bringing decadent texture and rich, nutty flavor.
Additional maple syrup (for caramel): Sweetens the salted caramel and gives it a glossy finish.
More salt (for caramel): The secret to that irresistible salted caramel kick.
Cream cheese: Gives the frosting its signature tang and fluffy body.
Softened butter (for frosting): Guarantees a rich and silky finish in the frosting.
Powdered sugar: Lightens and sweetens the frosting to perfection.
Vanilla bean paste or extract: Adds an extra layer of aromatic vanilla to the frosting.
Extra espresso (for frosting): For that café-style kick on top of each cupcake.

How to Make Brown Butter Pumpkin Caramel Latte Cupcakes

Step 1: Get Ready to Bake

Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. Taking the time to prepare now makes assembling the cupcakes a breeze later on, giving you perfect little cakes that lift out easily every time.

Step 2: Make the Brown Butter

In a small saucepan over medium-high heat, melt the butter. Stir constantly for 5 to 8 minutes, watching for it to foam and then develop golden brown flecks, which means the flavor is deepening. As soon as it smells nutty, pull it from the heat and let it cool slightly—this will be a major secret weapon of flavor in your cupcakes!

Step 3: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This ensures all the leaveners and spices are evenly distributed, so your cupcakes bake up fluffy and flavorful every time.

Step 4: Build Your Pumpkin Latte Batter

In a large bowl, combine your cooled brown butter, brown sugar, maple syrup, eggs, pumpkin puree, espresso, and vanilla. Whisk until everything is smooth and inviting. The aroma alone will let you know something delicious is happening!

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients to your wet mixture and gently fold them in with a spatula or wooden spoon. Mix until just combined—no overmixing!—so you get super tender cupcakes every time.

Step 6: Portion and Bake

Divide the batter evenly among your prepared muffin cups, filling each one about two-thirds full. Pop them in the oven and bake for 15 to 20 minutes, until the tops spring back when touched and a toothpick comes out clean. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Whip Up Almond Butter Caramel

While your cupcakes cool, make the salted caramel by mixing almond butter, maple syrup, and salt in a medium bowl until silky smooth. This filling brings a gooey surprise to every bite.

Step 8: Prepare the Espresso Cream Cheese Frosting

With a hand or stand mixer, beat the softened cream cheese and butter until super smooth and fluffy. Add powdered sugar, vanilla bean paste, and espresso, and keep beating until you have a gorgeous, light, coffee-scented frosting.

Step 9: Fill and Frost

Once cupcakes are completely cool, use a piping tip or small knife to cut out a pocket in the center of each cupcake. Spoon in that dreamy almond butter caramel, then pipe or generously spread the espresso cream cheese frosting over the top. Garnish as you wish, because you’re nearly ready for cupcake bliss!

Step 10: Enjoy!

Take a moment to admire your work, then dig in to your Brown Butter Pumpkin Caramel Latte Cupcakes—trust me, you won’t be able to resist.

How to Serve Brown Butter Pumpkin Caramel Latte Cupcakes

Garnishes

A flourish of garnishes really sets these Brown Butter Pumpkin Caramel Latte Cupcakes apart! Try sprinkling with cinnamon, dusting with espresso powder, or drizzling with extra salted caramel. For special occasions, a few pumpkin seeds or edible gold leaf add a show-stopping touch without much effort.

Side Dishes

These cupcakes are rich, so they pair beautifully with lighter fare. Serve alongside a crisp green salad for brunch, fresh apple slices, or a mug of unsweetened chai tea. If you’re throwing a dessert bar, nestle them next to other autumn favorites like spiced nuts or roasted pears.

Creative Ways to Present

Go beyond the usual cupcake tray! Try serving them on a wooden board with espresso beans scattered around, or nestle them in paper coffee cups for a fun latte-inspired look. For parties, create a cupcake tower or offer little tasting forks for a cafe-style dessert sampler.

Make Ahead and Storage

Storing Leftovers

Keep leftover Brown Butter Pumpkin Caramel Latte Cupcakes fresh by storing them in an airtight container in the refrigerator. They’ll stay moist and flavorful for up to 4 days, and the flavors deepen as they sit. Just let them come to room temperature before serving for the best texture.

Freezing

These cupcakes freeze beautifully! Simply freeze unfrosted cupcakes (and the caramel and frosting separately) in airtight bags or containers for up to 2 months. When ready to enjoy, thaw everything in the fridge overnight, then fill and frost as usual.

Reheating

If you prefer cupcakes just slightly warm, zap them in the microwave for about 10 seconds after they’ve come to room temperature. This brings back their soft, fresh-from-the-oven texture, especially if you add the caramel just before eating.

FAQs

Can I make Brown Butter Pumpkin Caramel Latte Cupcakes without espresso?

Absolutely! While espresso adds a wonderful coffee depth, you can omit it if you’re sensitive to caffeine or prefer a more classic pumpkin flavor. The cupcakes will still be deliciously spiced and moist.

What’s the best way to hollow out cupcakes for the caramel?

Use a round piping tip, apple corer, or pointed knife to make a small hole in the center of each cooled cupcake, being careful not to cut all the way through. The goal is just enough space for a generous caramel surprise inside!

Can I use another nut butter in the caramel?

Definitely! Almond butter is delicious, but you can swap in peanut butter, cashew butter, or even sunflower seed butter for a nut-free version. Choose one with a creamy consistency for best results.

How do I know when the cupcakes are done?

Check by inserting a toothpick into the center of a cupcake. If it comes out clean or with just a few moist crumbs, they’re ready! Cupcakes should also feel springy when lightly pressed.

Can Brown Butter Pumpkin Caramel Latte Cupcakes be made gluten-free?

Yes! Substitute an equal amount of your favorite gluten-free all-purpose flour blend. Keep an eye on baking time, as gluten-free cupcakes may need a minute or two less in the oven.

Final Thoughts

There’s just something magical about turning a cozy coffeehouse favorite into dessert form, and these Brown Butter Pumpkin Caramel Latte Cupcakes are pure autumn joy in every bite. If you love the rich flavors of pumpkin, brown butter, caramel, and espresso, you won’t regret giving this recipe a try. Bake a batch—your friends and family will be asking for seconds and the recipe!